tag:blogger.com,1999:blog-13473599.post6963507336014632921..comments2024-03-26T05:07:24.149+11:00Comments on .: Low GI Food of the MonthGI Grouphttp://www.blogger.com/profile/07609354784645028388noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-13473599.post-57964427085236112952007-07-13T20:50:00.000+10:002007-07-13T20:50:00.000+10:00Sounds delicious - sorry that we can't reply in Sp...Sounds delicious - sorry that we can't reply in Spanish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-20134786645401817922007-07-13T17:24:00.000+10:002007-07-13T17:24:00.000+10:00El nopal licuado con pepino o un poco de jugo de c...El nopal licuado con pepino o un poco de jugo de cualquier fruta es muy saludable, pero tiene que ser en ayunasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-55286007998961113362007-07-02T23:31:00.000+10:002007-07-02T23:31:00.000+10:00As Mexican myself, it brought a huge smile that th...As Mexican myself, it brought a huge smile that the Nopal was designated the Low GI food of the month, and the published article complemented by Ms Liane Colwell’s post are spot on.<BR/><BR/>Here in Mexico, nopales have been eaten as part of our home cooking since pre-Hispanic times, and also they have been recommended for many years as an aid to the diabetics and even in weight control.<BR/><BR/>Mexican cuisine is more pro Low GI than people believe, I’m a follower of the diet (excellent one) and changes/adaptations based on the Low GI guidelines have been seamless into my mexican home cooking. Like all cuisines, bad choices and huge portions are reflected in our waistline and health.<BR/><BR/>Another way to eat Nopales (If you manage to get them fresh), is to put the whole cleaned-of-thorns leaf on a BBQ grill or on a hot plate: When it’s ready (it acquires a deep olive colour), then squeeze lemon juice, sprinkle some chopped cilantro (coriander) and season with salt and pepper. Indeed you can experiment with other toppings.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-57550301285159751982007-07-02T23:04:00.000+10:002007-07-02T23:04:00.000+10:00prickly pears seem to be a healthy choice then (lo...prickly pears seem to be a healthy choice then (low GI and tastes great) - but it's a bit expensive here in Sydney. i'm not sure how it is in the US.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-17002283526974267062007-07-02T17:06:00.000+10:002007-07-02T17:06:00.000+10:00Liane Colwell, chef, gastronomer, and proprietor o...Liane Colwell, chef, gastronomer, and proprietor of Exotic Catering sent us this comment to post.<BR/><BR/>'Nopales, pronounced noh-PAHL [ie emphasis on the second syllable is a'paddle' from the Opuntia cactus, most prolific in central Mexico, where they are available year round. They are most tender and delicious in spring of course and heavily utilised in salads after being cooked.<BR/><BR/>They are often recommended to be boiled in water for 10-20 minutes but this will reduce the nutrient density. Try cooking for less time and try gently sauteeing. They tend to exude a mucilaginous substance, not unlike okra, and this needs to be rinsed off to be acceptable to western palates, though it is reputed to be of medicinal value. Nopales are available canned in<BR/>Australia, but sadly the canning process makes them unacceptable in culinary terms as much flavour and the crisp texture is lost. Canning would also increase the GI though it wouldn't necessarily make it unacceptably high.<BR/><BR/>If purchasing fresh, they need at least as much care as chiles, their traditional accompaniment in salads with queso cheese.<BR/><BR/>Best advice: get friendly with some Mexicans and ask them about their source and any tips for preparing them. Mexican cuisine is one of the most undervalued in the world and the one most prone to bastardisation [or 'contamination' in gastronomic terms].<BR/><BR/>To master the art of making moles, recados etc is to be richly rewarded. Mexican food is NOT about tons of deep-fried tortillas, grated cheddar and lashings of sour cream. Rather it based on lovingly toasted nuts, seeds, fresh citrus rinds, and a stunning variety of chiles, which afficionados describe like premium wines; chocolate notes, hints of berry and so on. No cuisine uses texture more cleverly than the Mexicans. They will, for example make sauces based on both roasted and raw tomatoes, roasted and raw onion and so on. The moles take hours and hours to make, but the tastes are incomparable. Leftover mole can be used on gourmet rolls, or even as a base for a braise or soup. Enjoy!'Anonymousnoreply@blogger.com